Angus Masak Hitam

Deep, glossy and richly spiced, this Angus Masak Hitam is slow-simmered with aromatics, warming spices and a balanced sweet savoury glaze. The beef turns tender and flavourful with every bite. A bold, comforting dish that brings depth and character to the table.

Angus Masak Hitam

Serves 4

Total Time Prep: 20 mins, Cook: 40 mins

Ingredients

Australian Black Angus Grass Inside, thinly sliced	500g
Cooking oil	3 tbsp
Onion, blended	1 large
Garlic cloves, blended	3
Ginger, blended	1-inch
Chilli paste	2 tbsp
Sweet soy sauce	2 tbsp
Oyster sauce	1 tbsp
Light soy sauce	1 tbsp
Ground black pepper	1 tsp
Cinnamon stick	1 small piece
Star anise	2
Cardamom pods	3
Cloves	2
Palm sugar or brown sugar	1 tbsp
Water	1/2 cup
Salt	To taste

Cooking Method

Step 01	Heat oil in a wok or deep pan over medium heat. Add the cinnamon stick, star anise, cardamom pods and cloves. Sauté briefly until fragrant.
Step 02	Add the blended onion, garlic and ginger. Cook until the mixture thickens and the oil begins to separate.
Step 03	Stir in the chilli paste and continue cooking until aromatic.
Step 04	Add the sliced beef and stir well to coat in the spice mixture.
Step 05	Pour in the sweet soy sauce, oyster sauce and light soy sauce. Add black pepper, palm sugar and water. Mix thoroughly.
Step 06	Reduce to low heat and simmer for 30 to 40 minutes, stirring occasionally, until the beef becomes tender and the sauce thickens into a dark, glossy coating.
Step 07	Season with salt to taste and serve warm.